Friday, December 6, 2013

Easy Fridge Pickles


I am friends with an amazing little farm girl named Kristi that I met a few years back when I was working in the oil industry. She has this incredible garden (that ultimately inspired my own garden) and always brought us big brown bags full of the most incredible veggies. We called it "The Kristi Yamaguchi Farmer's Market." I was the pickiest of eaters growing up, apparently I only grew up 4 years ago because that is when I started finally eating veggies. She is why I am so in love with tomatoes now and she is also the reason I shake my hand at the gardening gods every year because my cantaloupe do not get bigger than a softball and they can't even come close to the big ole boy, blue ribbon worthy, incredibly sweet and fleshy cantaloupe that she spoiled me on. Anyway...She mentioned in passing that she makes fridge pickles all the time and I, who has always had a curiosity of canning and pickling but never attempted it, was intrigued. She gave me a basic run-down of what she does and how long hers last and that night...my very first batch of homemade fridge pickles was born. Over the years I have tweaked and played and the below recipe is one of my go-to favorite blends but the possibilities are endless. Try different spices, veggies and herbs, change up the vinegar or the amount of salt and sugar. This is just a starting point for you. Just play around figure out what you love. 

4 dark green pickling cucumbers
3 green onions (3 stalks)  
1 cup water
1/2 cup apple cider vinegar
1/2 cup white vinegar
1 Tbsp pickling salt (table salt will work well enough)
2 tsp sugar
1 tsp whole peppercorns
1 tsp minced garlic
1 tsp whole cumin seed
Optional: Any veggie you have on hand and want to pickle

Wash cucumbers and either slice into 1/4 inch slices or spear them. Wash and trim the roots and bulb from green onion. Remove any loose layers. Cut the green onion, including the white and light green part, into 2 inch pieces. Place in a 1-qt container with a secure lid. If you have any other vegetables such as green or white onion, bell pepper or okra you will prep by cleaning and then cutting peppers and onions or adding whole okra (keep in mind you will need fewer cucumbers if you are using other veggies as well). In a small sauce pan combine the water, both vinegars, salt and sugar. Bring to a boil. Stir until salt and sugar have dissolved (5 minutes). Add in the peppercorns, garlic and cumin. Pour over the cucumber and veggies. Close lid tightly and place in the back of your fridge. Let the pickle concoction sit for a minimum of one week! Don't feel bad if you don't make it the whole week...my husband usually doesn't. If you want an even easier route, skip the boiling, just dissolve the salt and sugar is warm water add your vinegar and spices and let sit overnight. They won't be near as full of flavor but they will satisfy the urge. Please remember that these must be stored in the fridge. And the best part is: You can enjoy them for up to a month.


Enjoy! XOXO~

1 comment:

  1. Since I am a dill pickle lover I would add fresh dill. My Mom pickled all vegetables and do miss that. Thxs for the reminder.

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